Café Latte’S Salsa Chicken Chili

• Group A
• 2 teaspoons olive oil
• 1 1/2 - 2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces
• 1 1/2 cups diced onions
• 1 cup diced green bell pepper
• Group B
• 3 tablespoons chili powder
• 2 teaspoons dried cilantro
• 2 teaspoons finely chopped jalapeno peppers
• 2 teaspoons pressed garlic
• Group C
• 2 cups chicken broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 (16 ounce) can light red kidney beans, drained
• 2 (14 ounce) cans diced tomatoes
• 1 (29 ounce) can tomato sauce
• lime juice
• Toppings
• sour cream
• diced onion
• cheddar cheese
• tortilla chips

1. Saute chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
2. Add group B and cook briefly, stirring constantly.
3. Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for 1/2 hour or more.
4. Adjust seasonings.
5. Add lime juice to taste right before serving with choice of toppings.

olive oil, chicken breasts, onions, green bell pepper, chili powder, cilantro, jalapeno peppers, pressed garlic, chicken broth, garbanzo beans, light red kidney beans, tomatoes, tomato sauce, lime juice, toppings, sour cream, onion, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/caf-latte-s-salsa-chicken-chili-216300 (may not work)